Tafelspitz
Tafelspitz is a classic Austrian dish of slow-simmered beef brisket, cooked until tender in a rich broth with root vegetables and aromatics. The long, gentle simmer extracts deep flavor from the meat and vegetables, creating a clear, savory soup. It's traditionally served in two courses: first the broth as a starter, then the sliced beef with various accompaniments.
RBy Recipes.zoneMain course
Method
5 steps · 55 min total
- 01
Brown the Onion Halves
Slice the unpeeled onion in half widthways. In a dry pan, fry the cut surfaces until they're fairly well browned, almost charred in spots. This adds depth and color to the broth. - 02
Simmer Beef and Vegetables
Pour around 3 liters of water into a large saucepan. Add the root vegetables, leek, browned onion halves, bay leaves, and peppercorns, then bring the water to a boil. Add the washed beef brisket and bones. Reduce the heat to a gentle simmer and cook until the meat is softened, which will take around 2½ to 3 hours. As it cooks, add more water if needed to keep the meat submerged and skim off any foam that rises to the surface.
